Eggplant Parmigiana - cooking recipe

Ingredients

2 medium eggplants
16 oz. tomato sauce
1/2 c. grated Parmesan cheese
1/2 tsp. salt
1/2 c. flour
10 oz. Mozzarella cheese
1/2 c. oil
1/8 tsp. pepper

Preparation

Peel eggplant; cut into 1/2 inch slices.
Sprinkle with salt. Spread on paper towels; let stand 20 minutes to dry.
Dip each slice into mixture of flour, salt and pepper.
Heat oil.
Brown eggplant quickly over medium heat.
Drain on paper towels. Continue cooking slices.
Add more oil to pan if needed to cook all slices.